Of which 0.5 g sugars and 3.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Omega-3 (salmon) · Vitamin D (salmon) · Complete protein (egg)
Allergens egg, fish, tree nuts
Crustless salmon and spinach quiche
Just salmon, egg and spinach — no pastry getting in the way.
Ingredients
- 4 salmon loins (480 g / 1 lb)
- 100 g (3½ oz) spinach
- 6 eggs (300 g / 10½ oz)
- 100 ml (½ cup) unsweetened almond milk
- salt, pepper, garlic powder and onion powder, to taste
- olive oil, for greasing
Method
- Grease a glass baking dish with a drizzle of olive oil. Cut the salmon loins into pieces and spread them over the bottom. Cover with half the spinach.
- Whisk the eggs with the almond milk and seasonings until smooth.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Fish & Seafood”. The English edition is coming soon.
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